By Chef Jo Ann Kim
- 1 cup coconut meat, chopped (from about two young thai coconuts)
- 1 avocado, chopped
- 1/4 cup mango, chopped
- 1/4 cup grape tomatoes, chopped
- 1/2 cup hearts of palm, chopped
- 1 tbsp shallot, minced
- 1/2 lime, juiced
- 1/4 cup cilantro, chopped
- 1/4-1/2 t rock salt, to taste
- 1/8 tsp black pepper
- In a large bowl, mix all ingredients together and season to taste.
- Serve with tortilla chips.